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Bezar
Bezar (بزار): the Emirati house spice blend for machboos and saloona
Every Emirati kitchen keeps a jar of bezar, and many families in Dubai and Al Ain still roast and grind their own each winter to last the year. It is the warm, earthy backbone of machboos, saloona, harees and grilled fish, built mainly on coriander and cumin with fennel, a little chilli heat, cinnamon and plenty of turmeric for colour. Toasting the whole spices first gives it a deeper, nuttier taste than any ready-mixed powder. The common slip is toasting everything together on a high heat, so the small seeds burn while the coriander is still raw. Chef's tip: stir the turmeric and ground ginger in after grinding, never into the hot pan, or they turn bitter.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Whole spices
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 6 dried red chilliesstalks removed; use 3 for a milder blend
- 2 in cinnamon stickbroken up
- 1 tsp green cardamom pods
- 1 tsp cloves
Ground spices
- 1 tbsp ground turmeric
- 1 tsp ground ginger
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/5 doneStep 1: Put a dry, heavy frying pan over a medium-low heat. Toast 4 tbsp coriander seeds and 6 dried red chillies for 3 minutes, shaking the pan, until the coriander smells citrusy and darkens a shade.
3 minStep 2: Add 2 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tbsp black peppercorns, 2 in cinnamon stick, 1 tsp green cardamom pods and 1 tsp cloves and toast for 2–3 minutes more, until fragrant and the cumin is a little darker. Tip onto a plate at once so they stop cooking.
3 minStep 3: Leave to cool completely, about 5 minutes; warm spices grind to a paste and clog the grinder.
5 minStep 4: Grind in a spice grinder to a fine powder, in two lots if needed, then sift out any bits of husk.
Step 5: Stir in 1 tbsp ground turmeric and 1 tsp ground ginger. Keep in an airtight jar away from light and use within 3 months; 1–2 teaspoons seasons a pot of rice or stew for four.
Nutrition per serving
- Calories
- 10 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bezar take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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